At the end of this course, the students; 1) Defines and explains the concepts related to ancient food culture. 2) Understands the economic, social, cultural, environmental and religious importance of food. 3) Understands the cultural, environmental and religious importance on societies. 4) Understands the meaning and importance of food in different beliefs and cultures. 5) It makes inferences by interpreting the food products obtained from archaeological studies.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
COURSE CONTENTS
WEEK
TOPICS
1st Week
Course Introduction
2nd Week
Culinary Culture in Antiquity
3rd Week
Nutrition in the Ancient Greek Community
4th Week
Food Ingredients and Usage I
5th Week
Food Ingredients and Usage II
6th Week
Wine
7th Week
Tableware I
8th Week
Midterm Exam
9th Week
Tableware II
10th Week
Feast
11th Week
Kitchen utensils
12th Week
Nutrition in Roman Society
13th Week
Nutrition in Roman Society
14th Week
An overview
15th Week
RECOMENDED OR REQUIRED READING
Bober, P., Antik ve Ortaçağda Yemek Kültürü Sanat, Kültür ve Mutfak Eski Çağ, 2003, Kitap Yayınevi, İstanbul
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
Lecture,Discussion
ASSESSMENT METHODS AND CRITERIA
Quantity
Percentage(%)
Mid-term
1
30
Quiz
1
20
Total(%)
50
Contribution of In-term Studies to Overall Grade(%)
50
Contribution of Final Examination to Overall Grade(%)
50
Total(%)
100
ECTS WORKLOAD
Activities
Number
Hours
Workload
Midterm exam
1
1
1
Preparation for Quiz
0
0
0
Individual or group work
14
5
70
Preparation for Final exam
1
25
25
Course hours
14
3
42
Preparation for Midterm exam
1
20
20
Laboratory (including preparation)
0
0
0
Final exam
1
1
1
Homework
0
0
0
Total Workload
159
Total Workload / 30
5,3
ECTS Credits of the Course
5
LANGUAGE OF INSTRUCTION
Turkish
WORK PLACEMENT(S)
No
KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)
